Nutrients Change Rules During Germination Of Quinoa And Quinoa Malt Beverage Development

Quinoa is a pseudocereal of abundant nutritious,which contains a variety of nutrients and has unique functional characteristics.The Indians call it “the mother food”,the United Nations also recommend it as the most suitable perfect “whole nutrition food” for human.The nutrient content is more abundant after the germination of quinoa,especially the content of bioactive substances such as polyphenol,flavonoid and ?-aminobutyric acid(GABA).Germination not only improves the nutritional value of quinoa,but also improves the bioavailability,so the study of quinoa germination will have significant practical significance.Quinoa is relatively few applicated in food,mainly about quinoa grinding into powder to be made into all sorts of staple food and pastries,snacks,beverages such as quinoa pumpkin rice pudding,quinoa apple juice and so on,quinoa malt products is still a vacancy.In this study,Shanxi Jingle quinoa was take as raw material,after germination under certain conditions,the nutrients change rules during germination of quinoa was studied and the best time of quinoa germination was determined.On the basis of above,the best pulp process of quinoa malt beverage was explored,and the optimal adding content of emulsifying stabilizer was determined by response surface optimization method after processing,then the optimum dosage of excipient was selected through sensory evaluation.With a view to develop a nutrient-rich,taste good taste of the quinoa malt drink.The main results are as follows:1.Through determining the nutrient content of quinoa in the process of germination,the change rules was obtained: The contents of protein,polyphenol,flavonoids and ?-amylase of germinated quinoa increased first and then decreased;Crude fat and starch content reduced gradually;Reducing sugar,vitamin B1 and GABA content had been increasing;In the determination indexes,only the ?-amylase activity and vitamin B2 content showed the first decrease then increase trend.Considering,quinoa had relatively high nutrient content in the third day,nutritional value is moreabundant as well,so the final germination time was selected for the third day which was used as the best germination time for following pulp text.2.On the basis of single factor experiment,the orthogonal experiment was adopted to optimize the process,the comprehensive level value of raw material utilization rate and polyphenol extraction rate was used as evaluation index,and the optimum pulping process conditions were determined.Results showed that when the pulping temperature was 60 ?,pulping time was 3min,liquid ratio was 6:1 mL/g and pulping pH was 6.5,the utilization rate of raw material of quinoa malt was 70.91%,the polyphenol extraction rate was79.79%,the comprehensive level value was 77.13.Under this condition,the quinoa pulp has a good color and a fine degree.3.On the basis of single factor experiment,the response surface design method was adopted,the centrifugation rate was used as the index,and the optimum combination of emulsifying stabilizer addition of quinoa malt beverage was determined.Results showed that the best addition were:compound emulsifier(monoglyceride: sucrose ester=2:1)0.021%,CMC-Na0.037%,sodium alginate 0.042%,xanthan gum 0.048%,at this time,the centrifugation rate of quinoa malt beverage was the lowest(1.22±0.04)%,and compared with that not adding before the centrifugation rate was reduced by40.49%.4.Combine orthogonal test and fuzzy mathematics method to do a comprehensive sensory evaluation of quinoa malt beverages,and the best formula of accessories addition was determined.Results showed that when the addition of emulsifying stabilizer was 0.153%,xylitol was 3%,citric acid and sodium citrate was 0.03%,the quinoa malt beverage has an uniform color,rich aroma,smooth taste,uniform organizational.